Jungle Curry Chicken

Name: Jungle Curry Chicken
Ingredients: 10 oz Skinless, boneless chicken breast; 4 tbsp vegetable oil; 1 tsp chopped garlic; 2 tbsp red curry paste; 2 lime leaves, torn into thirds; 1.5 cups warm water; 2 tbsp fish sauce; 1 tsp sugar; 1 tbsp oyster sauce; 1 cup thinly sliced bamboo shoots; 4 long green beans, cut into 1-inch pieces; 1 Asian eggplant, sliced irregularly into 1-inch wedges; 20 fresh basil leaves; 1/2 red pepper, cut into thin strips; 2.5 cups freshly steamed rice

15 ingredients

1 steps

Ingredients

10 oz Skinless, boneless chicken breast
4 tbsp vegetable oil
1 tsp chopped garlic
2 tbsp red curry paste
2 lime leaves, torn into thirds
1.5 cups warm water
2 tbsp fish sauce
1 tsp sugar
1 tbsp oyster sauce
1 cup thinly sliced bamboo shoots
4 long green beans, cut into 1-inch pieces
1 Asian eggplant, sliced irregularly into 1-inch wedges
20 fresh basil leaves
1/2 red pepper, cut into thin strips
2.5 cups freshly steamed rice

Directions

1

{"0":"1. Slice the chicken into strips that are 1\/4 inch thick, 2 inch long and about 1 inch wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly, and then slice. Reserve.","2":"2. Heat oil in a wok (or large frying pan) on high heat, until it is just about to smoke. Add garlic and stir-fry for 30 seconds. Add red curry paste and stir-fry for 2 minutes. Add water and stir for 1 minute until bubbling. Add fish sauce, sugar, oyster sauce and stir-fry for 1 minute. Add bamboo shoots, green beans and eggplant and stir-fry for 2-3 minutes until tender.","4":"3. Immediately add basil leaves and red pepper strips and stir-fry for one minute. Transfer to a serving dish and serve immediately, accompanied by steamed rice."}